Pocket Watch Poppyseed Scones With Mock Clotted Cream

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

There’s only one way to stop a mad watch, a fact the dear White Rabbit learns rather abruptly. But there are multitudes of ways to prepare a proper British scone. Of course, the finest bakers fill their scones with copious amounts of the best butter and a healthy dollop of flavored jam… or even that beloved English delicacy, clotted cream. The traditional version of Alice’s rich Devonshire cream requires a laborious process of heating, cooling, and skimming, but the quick-and-easy Mock Clotted Cream can be whipped up in mere minutes, allowing a chef to focus on other, more pressing matters. After all, it takes a goodly amount of work to repair a pocket watch—especially one with wheels inside!

Ingredients

• 8 ounces cream cheese, softened
• 1 cup heavy whipping cream
• 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons poppy seeds, plus more for garnish
• 6 tablespoons unsalted butter, very cold
• 6 to 8 tablespoons heavy whipping cream
• ¼ cup plain Greek yogurt
• 1 egg
• Gold sanding sugar
• “I’m in a Jam” Homemade Strawberry-Lemon Jam or your own favorite jam, for serving

Directions

1. To make the Mock Clotted Cream: In a large bowl or the bowl of a stand mixer, beat the cream cheese until it is light and fluffy.
2. Add in the cream, and beat slowly at first to incorporate; then turn up to high and continue to beat until the cream is light, fluffy, and smooth, 1 to 2 minutes.
3. Add the sugar, and beat again to combine.
4. Store in an airtight container in the refrigerator for up to 1 week.
5. To make the scones: Line a baking sheet with a silicone mat or parchment paper.
6. Preheat the oven to 425°F.
7. In a large mixing bowl, combine the flour, sugar, baking powder, salt, and poppy seeds, and mix thoroughly.
8. With a pastry cutter or two knives, cut the butter into the dry ingredients until all the butter pieces are pea size or smaller.
9. In a small measuring cup, combine 4 tablespoons of cream with the Greek yogurt, and whisk to combine.
10. Add the egg, and whisk again.
11. Add this mixture to the flour mixture, and stir to combine.
12. Keep the measuring cup nearby.
13. To bring the dough together, gently knead it with your hands to incorporate any remaining dry ingredients; you might need to add another tablespoon of cream.
14. Turn out the dough onto the prepared baking sheet, and gently form it into a circle about 8 inches across and about 1 inch thick.
15. Use the cookie cutter to cut out as many scones as possible.
16. Use some of the scraps to create the pocket watch–shaped “fob” at the top, and place this under the round, pressing gently to adhere.
17. Gather up the remaining scraps, and press them back together, keeping the dough about an inch thick; cut out more scones, and use the new scraps to create more “fobs.”
18. Add an additional tablespoon of cream to the measuring cup, stir, and use a pastry brush to wash the top of each scone.
19. Sprinkle the round watch parts with the gold sanding sugar, and sprinkle the fobs with more poppy seeds.
20. Bake the scones for 12 to 15 minutes until they are golden brown.
21. Allow them to cool for 10 minutes, and serve with Mock Clotted Cream and jam.
22. When completely cool, leftover scones can be stored in an airtight container for 2 to 3 days.

Yield: About 6 scones and about 2 cups Mock Clotted Cream